Go Back
–+ servings
togarashi recipe

SCHICIMI TOGARASHI (Japanese Seven Spice Blend)

Author: Larry White
This homemade shichimi togarashi is a Japanese seven-spice blend made with toasted sesame seeds, chili flakes, orange peel, peppercorns, nori, and ginger. It comes together fast and adds citrus, heat, and savory depth to rice bowls, soups, noodles, seafood, and grilled meats.
5 from 7 votes

Simplify this Recipe on Google AI
Print Recipe Pin Recipe
Servings: 0.3 Cups
Prep Time: 20 minutes
Course: Seasoning
Cuisine: Japanese

Ingredients 

  • 1 teaspoon ground Nori (toasted seaweed that is used for some types of sushi)
  • 2 teaspoons white sesame seeds
  • 2 teaspoons black sesame seeds
  • 1 tablespoon plus 1 teaspoon dried orange peel
  • 2 tablespoons red pepper chili flakes
  • 1 1/2 teaspoons Sichuan or Sansho peppercorns
  • 1 teaspoon ground ginger powder

Instructions

  • Pre-heat a large skillet over medium low heat on your stove. Add the sesame seeds, chili flakes and peppercorns to the pan. Toast for 2 to 3 minutes stirring often and ensuring that they don't burn. Pour on a plate to cool.
  • Add the orange peel to the pan and toast for 2 minutes. Pour onto the plate and let cool.
  • Once all of the ingredients are completely cooled down, grind them in a spice grinder. Work in batches if needed. If the sesame seeds don't completely turn into powder form, this is completely fine.
  • Mix the spices together well and store in an airtight container until needed. If stored properly in a cool dark pantry, it will keep its freshness for around 2 months.

NOTES

  • Toast the spices gently. Toast the sesame seeds, chili flakes, and peppercorns over medium-low heat for 2 to 3 minutes, stirring often so they do not burn. Burned chili flakes or sesame seeds will make the whole blend taste bitter.
  • Cool everything completely. Let the toasted ingredients cool before grinding so the mix stays loose instead of clumping in the grinder.
  • Toast the peel separately. Toast the dried orange peel on its own for about 2 minutes to dry it out and intensify its aroma without scorching the smaller spices.
  • Do not over-grind it. Grind in batches if needed, and do not worry if the sesame seeds do not turn into a fine powder. A slightly coarse texture is fine.
  • Adjust the heat level. Use less chili flake for a milder blend, or swap in a mild chili powder for part of it if you want less bite.
  • Store it airtight. Keep the finished togarashi in an airtight container in a cool, dark place for about 2 months.

Nutrition

Calories: 406kcal | Carbohydrates: 57g | Protein: 16g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Sodium: 892mg | Potassium: 1646mg | Fiber: 30g | Sugar: 4g | Vitamin A: 16877IU | Vitamin C: 34mg | Calcium: 585mg | Iron: 17mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Keywords: Seasoning
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!